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Brisket is a popular Ashkenazi Jewish dish of braised beef brisket, served hot and traditionally accompanied by potato or other non-dairy kugel, latkes, and often preceded by matzo ball soup. It is commonly served for Jewish holidays such as Hanukkah , Passover , Rosh Hashanah , and Shabbat .
Hanukkah, also called the Festival of Lights, starts on December 7 this year. The Jewish celebration honors the Maccabean Revolt against their oppressors, which led to the rededication of the ...
The Jewish Cookbook underwent minor revisions and was reissued again in 1983 under the title The Original Jewish Cookbook. It remains available from Bloch Publishing [ 7 ] and continues to be an authority for traditional and non-traditional Jewish recipes.
If you’re craving something traditional for Hanukkah (like drool-worthy potato latkes), seeking a modernized twist on a classic for Passover (hi, miso matzo ball soup) or in need of a little ...
Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged. Bring to a boil. Cover, reduce the heat to moderately low and simmer for about 3 1/2 hours, turning the brisket halfway, until the meat is very tender.
To prepare for Rosh Hashanah, many find themselves scrambling to cook delicious meals for family and friends to enjoy over the holiday. Brisket is often a go-to for the main course of Rosh Hashanah.
June Hersh is an American author. Her works include Recipes Remembered: A Celebration of Survival, Still Here: Inspiration from Survivors and Liberators of the Holocaust, The Kosher Carnivore: The Ultimate Meat and Poultry Cookbook, Yoghurt a Global History and Iconic New York Jewish Food, a History and Guide with Recipes (the History Press, February 2023.)
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